ingredients
| • | Surmai (king fish) | 6-8 |
| • | Lemon juice | 2 tablespoons |
| • | Ginger-garlic paste | 2 tablespoons |
| • | Red chilli powder | 1 1/2 teaspoons |
| • | Turmeric powder | 3/4 teaspoon |
| • | Salt | to taste |
| • | Olive oil | 3 tablespoons |
| • | Asafoetida | 1/4 teaspoon |
| • | Split black gram skinless (dhuli urad dal) | 1 teaspoon |
| • | Dried red chillies,broken | 4-5 |
| • | Cloves | 5-6 |
| • | Cinnamon | 1 inch piece |
| • | Green cardamoms | 4-5 |
| • | Black peppercorns | 1 teaspoon |
| • | Curry leaves | 30-40 |
| • | Green chillies,slit | 5-6 |
| • | Onions,sliced | 2 medium |
| • | Tomato puree | 2 cups |
| • | Tamarind paste | 1 tablespoon |
Method
Place the fish slices in a bowl, add lemon juice, 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, ½ tsp turmeric powder and salt and mix well. Set it aside for 10-15 minutes to marinate.
Heat 1 tbsp olive oil in a non stick pan, add asafoetida, split black gram, split Bengal gram, dried red chillies, cloves, cinnamon, cardamoms, black peppercorns and 20-25 curry leaves and sauté till fragrant.
Cool and transfer into a grinder jar and grind into a powder.
Heat remaining olive oil in another non stick pan, add 10-15 curry leaves, green chillies and onions and sauté till onions turn golden.
Add 1 tbsp ginger-garlic paste, 3 tbsps of the freshly ground masala powder, ¼ tsp turmeric powder, ½ tsp red chilli powder, tomato puree and mix well. Saute for 3-4 minutes
Add salt, tamarind paste, 3 cups water and mix well. Add the fish slices, 2 tbsps of the freshly ground masala powder and mix well. Cover and cook 5-6 minutes on low heat. Serve hot with steamed rice
Place the fish slices in a bowl, add lemon juice, 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, ½ tsp turmeric powder and salt and mix well. Set it aside for 10-15 minutes to marinate.
Heat 1 tbsp olive oil in a non stick pan, add asafoetida, split black gram, split Bengal gram, dried red chillies, cloves, cinnamon, cardamoms, black peppercorns and 20-25 curry leaves and sauté till fragrant.
Cool and transfer into a grinder jar and grind into a powder.
Heat remaining olive oil in another non stick pan, add 10-15 curry leaves, green chillies and onions and sauté till onions turn golden.
Add 1 tbsp ginger-garlic paste, 3 tbsps of the freshly ground masala powder, ¼ tsp turmeric powder, ½ tsp red chilli powder, tomato puree and mix well. Saute for 3-4 minutes
Add salt, tamarind paste, 3 cups water and mix well. Add the fish slices, 2 tbsps of the freshly ground masala powder and mix well. Cover and cook 5-6 minutes on low heat. Serve hot with steamed rice
No comments:
Post a Comment